A visit to Fourghetti in Bologna to watch executive chef Erik Lavacchielli preparing a Risotto and a Beef dish, ingredients for both dishes: Risotto (Chicory Cream, Mortadella, Stracchino) Rice: 80gr Butter: 40gr Parmesan: 50gr Vegetable Broth Chicory: 200gr Oil Garlic Salt & pepper Herbs Beef (Fontina D'Alpeggio, Cardoncelli mushrooms, Hazelnuts, Pea sprouts) Cardoncelli: 100gr Hazelnuts: 20gr Beef: 150gr Milk: 200gr Panna/Cream: 100gr Fontina Cheese: 150gr Pea sprouts Salt & pepper Herbs Garlic